*MISCELA SWEET PEPPER SHRIMP WITH ZOODLES

Whether you stir it in, add it as a topping, or cook with it Miscela is going to be your new go-to secret ingredient! With 5 different flavors (and zero prep work) there are infinite possibilities.

What is Miscela?

It all began in 1984 when Salvatore Geraci and his wife Mary decided to share his mother’s old Sicilian secret family recipe – a recipe for Garlic Spread that had been handed down for generations. Turning their family’s recipe into Derlea Brand Foods, and now Miscela. Offering 5 different unique blends Miscela is great to add natural flavor to nearly any dish.

Miscela is a concentrated mixture of veggies, natural seasonings with a splash of oil which makes it a great base for dips, toppings, sauces, chicken, fish, pasta or rice. Anything really!

When I first received these products to try I was to attend an engagement potluck after having an in-sanely full week of blogging, shooting, and filming for CTV. Needless to say, I did not have time to prep anything from scratch.

While fully made up for the party (not even kidding I was also wearing my shoes) I quickly hauled the Roasted Red Pepper Miscela mix out of the fridge and quickly combined it with sour cream, and picked up a veggie tray on the way and called it a day. It couldn’t have been easier or better received! My friends gobbled it and definitely asked for the recipe (which was all of two ingredients).

While Miscela works well with a variety of pasta, rice, and even quinoa I decided to share with you a fun recipe using another Miscela flavor (let’s be real I love them all) the Sweet Pepper to create Sweet Pepper Shrimp with Zucchini Noodles (or Zoodles).

DIRECTIONS

In a medium sized pan saute shrimp with garlic butter, spices, salt and pepper, and Sweet Pepper *Miscela over medium heat. If cooking Shrimp from raw cook until the shrimp turns pink.

Add Zucchini noodles and cook for 3-5 mins. Add Olive oil as necessary. The zucchini noodles or zoodles cook quick, so do try your best not to overcook, or they will turn to mush. I tend to undercook them slightly, but that’s just me. You could also eat them raw if you wanted to have more raw veggies in your diet.

Top with parsley, and serve!

This recipe couldn’t be easier, and honestly, that’s the point. If you don’t have a spiralizer you should consider getting one. (A) It’s a great way to feel like you’re eating pasta without eating all the carbs and spiking your blood sugar levels, and (b) they look beautiful. The Starfrit spirlizer is the one that I have, and it works great. If you follow me on Instagram you know that I’ve been using it non-stop since I received it for Christmas (thanks Mom!).

Whether we realize it or not we absolutely eat with our eyes, and between the vibrant colors from the Miscela to the zoodles this dish is as bright, as it is good for you. I love that the Miscela* products are natural, and contain ingredients I can pronounce, but they definitely add a punch of flavor.

If you’re looking for more meal ideas be sure to pop over to Miscela.ca.

If you’re local to Halifax there are some live demos going on where you can try out Miscela for yourself 🙂 Look out for special Miscela offers and tastings in Sobey’s stores near you.

Thanks for reading!

xx

Kayla

*This post was sponsored by Miscela however all opinions expressed as my own. Thank you for supporting our sponsors.